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Questions and Answers
What kind of products are generally more affected by enzymatic browning?
What kind of products are generally more affected by enzymatic browning?
- Raw fruit and vegetable products (correct)
- Canned food products
- Cooked meat products
- Processed dairy products
What catalyzes the enzymatic browning reaction in plant foods?
What catalyzes the enzymatic browning reaction in plant foods?
- Lipase enzyme
- Polyphenol oxidase (PPO) enzyme (correct)
- Cellulase enzyme
- Amylase enzyme
What kind of tissue damages help in initiating the oxidation of polyphenols into quinones?
What kind of tissue damages help in initiating the oxidation of polyphenols into quinones?
- Biological tissue damages due to microbial activity
- Physical tissue damages due to peeling, cutting, slicing (correct)
- Mechanical tissue damages due to grinding
- Chemical tissue damages due to seasoning
What is the general color of the pigments formed due to browning reactions?
What is the general color of the pigments formed due to browning reactions?
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What is the result of the enzymatic browning reaction?
What is the result of the enzymatic browning reaction?
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